Life sciences Leaflets 7: 45-49, 2012

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ISSN 2277-4297(Print)09761098(Online)

Published on: 1st July 2012 EXTRACTION AND CHARACTERISATION OF PUMPKIN (CUCURBITA MIXTA) SEED OIL
SHOBHA BORHADE DEPARTMENT OF DRUG CHEMISTRY, S.M.B.S.T.COLLEGE, SANGAMNER -422605.( MAHARASHTRA), INDIA borhadeshobha@gmail.com

ABSTRACT:
The present paper deals with the extraction and characterisation of Pumpkin ( Cucurbita mixta) seed oil. Pumpkin (Cucurbita mixta) seed has been under cultivation. It is an important oil seed crop. Extracted seed oil samples from pumpkin were examined for physical & chemical properties. The result shows that the values for the indices are within recommended levels. Proximate composition and physico-chemical properties of seed oil were performed according to AOAC procedure. Pumpkin seed contain crude Protein, Ash, Fibre and Carbohydrates, The oil contain saturated fatty acid and unsaturated fatty acids. Refractive index, Sp. Gravity, Iodine value, Saponification value and Acid value are studied. Cucurbita mixta seed oil has various medicinal uses.

KEY WORD: Cucurbita mixta seed oil, Chemical composition, Characterisation. INTRODUCTION:
Pumpkin is an angiosperm belonging to the Cucurbitaceae family, which includes cucumber, melon and squash. Within this family is the genus Cucurbita which includes all varieties of pumpkin. Cucurbita mixta plants are hardy creepers or soil surface runners, but able to climb where there are supports. The fruits vary in shape, colour and sizes. Pumpkin fruit has many nutritional components including pumpkin polysaccharides active proteins, essential amino acids, important antioxidants, carotenoids and minerals. It has been received considerable attentions in recent years because of the nutritional & health protective value of these compounds. Pumpkin seeds have a high nutritional value provides good quality oil & excellent source of protein In addition to food health benefits pumpkin seeds are less expensive & are widely distributed in the traditional medicines. The healing power of plant has been used for hundreds of years. Pumpkin seed oil extracted from seeds of pumpkin. Seed oil various from dark yellow to brown in colour. The seed of pumpkin has pharmacological activities such as anti-diabetic, antifungal, antibacterial & antiinflammation activities & antioxidant effect. The most critical health benefits attributed to pumpkin seed oil is preventing the growth & reducing the size of the prostate .It also have some health benefits as http://lifesciencesleaflets.ning.com/ PEER-REVIEWED Page | 45

Life sciences Leaflets 7: 45-49, 2012

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ISSN 2277-4297(Print)09761098(Online)

retardation of the progression of hypertension, mitigation of hypercholesterolemia and arthritis, reduction of bladder and urethral pressure, alleviation of diabetes by promoting hypoglycemic activity, and lowering levels of gastric, breast, lung, and colorectal cancer. The aim of this study is to identify the seeds essential oil's composition of Cucurbita mixta seed oil has been implicated in providing many health benefits . The most critical health benefit attributed to pumpkin seed oil is preventing the growth and reducing the size of the prostate. There is also evidence that suggests Cucurbita mixta seed oil can retard the progression of hypertension and mitigate hypercholesterolemia and arthritis. Reduced bladder and urethral pressure and improved bladder compliance have been linked to Cucurbita mixta seed lipid components. Cucurbita mixta seed oil has been found to alleviate diabetes by promoting hypoglycemic activity. Cucurbita mixta seed oil has been found to provide a significant source of vitamin E (tocopherol) in Japanese diets. Diets high in Cucurbita mixta seeds have also been associated with lower levels of gastric, breast, lung, and colorectal cancer. There are also potential health benefits to be gained from the various carotenoid pigments found in Cucurbita mixta seed oil , and carotenoids from all sources of Cucurbita mixta fruit have been linked to the prevention of prostate cancer . The aim of the present study was to investigate the detailed proximate analysis, physical properties, chemical properties of oil & the uses of pumpkin seed oil.

METHODOLOGY:
The dried Cucurbita mixta seeds were obtained from the local market in Sangamner, Dist Ahmednagar, Maharashtra, India. They are dried in room,clean and stored in polyethylene bag at 4 C. Extraction of Oil : After cleaning and removal of the sand and foreign materials, the dried Cucurbita mixta seed sample were ground to a fine powder using a grinde. The oil was extracted with n-hexane (1:4 w/v) by continuous extraction in a Soxhlet apparatus for 12 hours. The solvent was evaporated at 40 C to dryness. The extracted oil was stored in sealed and dark bottles. Proximate chemical composition, Physical and Chemical analysis of the extracted oil was done .The physical state ,colour,taste & odour were evaluated by means of sensory organs. Proximate Chemical Composition : The proximate chemical composition of dried seeds of Cucurbita mixta as shown in Table 1. recommended methods of Association of Official Analytical Chemists (AOAC, 2005) were used to determine the chemical composition of the Cucurbita mixta seeds including the moisture content, crude oil, protein, ash & fibre contentand also Content of carbohydrates. a sealed vessel wrapped with a

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Life sciences Leaflets 7: 45-49, 2012

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ISSN 2277-4297(Print)09761098(Online)

CHARACTERISATION OF SEED OIL : Cucurbita mixta seed oil was a liquid at room temperature with reddish brown colour, pleasant odour and bland taste. Congealing point were determined using ice and salt mixture. Specific gravity was determined at 290C using a 25 ml capacity specific gravity bottles. Refractive index was measured with an Abbe refractometer equipped with a thermostated circulator. The chemical properties, acid value, iodine value, saponification number, unsaponifible matter content and peroxide number were determined by standard methods of AOAC (1990 ).

RESULTS :
The results of the proximate analysis of Cucurbita mixta seed oil are shown in Table 1.Cucurbita mixta seed oil was liquid at room temperature and has a clear and reddish yellow colour. The odour perceived was pleasant while the taste was bland .The odour and taste is consequences of its composition, specific method of production & state of rancidity in the fat. The oil was observed to freeze within the range of 10700C. It indicated high content of polysaturated fatty acids. The seed oil has a refractive index 1.4081,and is similar to 1.4737 reported by Markovic & Bastic (1976). The specific gravity for the Cucurbita mixta seed oil was 0.9935. The Cucurbita mixta seed oil has acid value of 2.04. This value is measure of the amount of free fatty acids present. The low free fatty acid value suggested that pumpkin seed oil is stable. The saponification number is 195.00 mg. Iodine value of 115 indicate a high level of unsaturation .The peroxide value was 0.014 x 103 Meq/Kg. The lower value indicates that oil has lower degree of rancidity. Table 1. Proximate Analysis of Pumpkin (Cucurbita mixta ) Seed oil Sr.No. Parameters Content ( % ) Moisture 04.70 % 1) Oil 42.71 % 2) Protein 25.89 % 3) Ash 05.35 % 4) Fibre 02.55 % 5) Carbohydrate 27.29 % 6) Table 2. Physical Properties of Pumpkin ( Cucurbita mixta) Seed oil Sr.No. Parameters Value Physical state Liquid 1) Colour Reddish Yellow 2) Taste Bland 3) Odour Pleasant 4) Congealing point 10-700C 5) Specific gravity 0.9935 6) Refractive index 1.4081 7)

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Life sciences Leaflets 7: 45-49, 2012

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Table 3 . Physical Properties of Pumpkin ( Cucurbita mixta) Seed oil Sr.No. Parameters Value Acid Value (mg KOH/g of oil) 2.04 1) Iodine value (g /100 g of oil) 115.00 2) Saponification number (mg KOH/g oil) 195.00 3) Unsaponifiable matter content ( % of oil ) 05.93 4) Peroxide number ( Meg/Kg) 0.014 x 103 5)

DISCUSSION AND CONCLUSION :

The content of moisture, protein,ash, fibre and carbohydrates were 04.70 %, 25.89 % , 05.35 % , 02.55 %, 27.29 %.respectively. The whole seed moisture contents were quite low. The pumpkin seeds are a good source of protein and carbohydrates. The high oil and protein content makes the seed a potential source of commercial vegetable oil and protein. The physical and chemical properties of pumpkin seed oil were determined. It was found that acid value (mg KOH/g of oil) ,iodine value (g /100 g of oil), saponification number (mg KOH/g of oil) & peroxide number ( Meg/Kg) of oil were 2.04,115.00, 195.00, 0.014 x 103

respectively. The oil extracted from the dried pumpkin seeds was liquid at room temperature. Acid value is an indicator for edibility of oil and suitability for industrial use. The results suggest that the oil is edible & can also be used in the manufacture of paints & varnishes. Iodine value of oil indicate a high composition of unsaturated fatty acid is an assest in nutrition as high content of saturated fatty acids is implicated in cardiovascular diseases. AKNOWLEDGEMENT: The Author are thankful to authorities of the institution for Laboratory and Library Facilities. REFERENCES: Sofowora, A. (1982). Medicinal plants and traditional medicine. John Wiley & Sons Ltd.New York Benowitz, N. L. 2001. Cardiovascular renal drugs in remedy of hypertension. In; Basic clinical Pharmacology, Ketzung B. G. (Ed.). Appleton and Lang, 7th edition.Stanford, Connecticut, USA. Sofowara A.E.(1993). Medicinal plants and traditional medicine in Africa. Vol. 2. Spectrum Books Ltd, Ibadan, p. 288., Tona L, Ngimbi NP, Tsakala M, Mesia K, Cimanga K, Apers S, De Bruyne T, Pieters L, Tojje, T Tona L, Ngimbi NP, Tsakala M, Mesia K, Cimanga K, Apers S, De Bruyne (1999). Antimalarial activity of 20 crude extracts from nine African medicinal plantsused in Kinshasa Congo. Journal of Ethnopharmacology, 68: 193-203. ALfawaz, M. A. (2004). Chemical Composition and Oil Characteristics of Pumpkin (Cucurbita Maxima) Seed Kernels.Res. Bult., No. (129), Food Sci. Agric. Res Center, King Saud Univ. 518.

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Life sciences Leaflets 7: 45-49, 2012

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Anonymous (1948-1976). The Wealth of India A Dictionary of Indian Raw Materials and Industrial Products, Volume I-XI. Publication and Information Directorate, CSIR, New Delhi,India. El-Adawy, T. A. and Taha, K. M. (2001).Characteristics and Composition of Watermelon, Pumpkin, and Paprika SeedOils and Flours. J.Agric. Food Chem. 49:12531259. Fu C. L., Shi H. and Li Q. H. (2006). A Review on Pharmacological Activities and Utilization Technologies of Pumpkin. Plant Foods Hum. Nutr. 61: 7380. Cucurbitaceae, (1995). In Van Nostrand's Scientific Encyclopedia (8th ed.). New York: Van Nostrand Reinhold. Wolford, Ron, and Drusilla Banks. Pumpkins and More. (2008). University of Illinois Extension. Otero,R.Jimen,Z.S.L.Nunez,V.Evans,N.Alzate,S.P.Garcia,M.E.Saldarriage,M.& Traditional use of Plants. J.Ethnopharmacol.71:493-504 Osorio, R.G.(2000).

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